Country Sourdough Loaf
A 24-hour cold-fermented loaf with a crackling crust and open crumb.
In the kitchen
Method
1
Mix flour and water and rest 45 minutes for autolyse.
2
Add starter and salt, then perform 4 sets of stretch-and-folds at 30-minute intervals.
3
Shape, place seam-up in a banneton, and cold-retard 12 to 18 hours.
4
Score and bake at 500F covered for 20 minutes, then 460F uncovered for 25 minutes.